Grilled Veggie and Cheese Stacks

I still remember the first time I made these Grilled Veggie and Cheese Stacks. It was a warm summer evening, and the family was craving something satisfying but not too heavy. I’d seen similar ideas floating around but wanted to put my own spin on it, focusing on a robust, smoky flavor and that irresistible melt-in-your-mouth cheese. The aroma wafting from the grill was intoxicating – a medley of sweet peppers, earthy zucchini, and the slightly tangy scent of grilling halloumi. When I finally brought the vibrant, colorful stacks to the table, drizzled with a touch of balsamic glaze, everyone’s eyes lit up. My kids, who can sometimes be picky about vegetables, devoured them without a second thought, even asking for seconds! My husband, a self-proclaimed meat-lover, declared it one of the best vegetarian dishes he’d ever had. It’s since become a staple in our household, perfect for casual weeknight dinners, impressive enough for weekend barbecues with friends, and surprisingly easy to adapt based on what’s fresh and in season. The combination of charred, tender vegetables and the salty, squeaky halloumi is simply divine, offering a delightful textural contrast and a burst of flavor in every bite. This recipe isn’t just food; it’s an experience – a celebration of fresh produce and the simple joy of grilling.

Ingredients

• 1 large Zucchini (approx. 300g): Sliced into ½-inch thick rounds. This versatile summer squash grills beautifully, becoming tender and slightly sweet.
• 1 large Yellow Squash (approx. 300g): Sliced into ½-inch thick rounds. Similar to zucchini, it adds a lovely color and mild flavor.
• 1 large Red Bell Pepper: Cored, seeded, and cut into large, flat pieces (about 2-inch squares). Its sweetness intensifies when grilled.
• 1 large Orange or Yellow Bell Pepper: Cored, seeded, and cut into large, flat pieces (about 2-inch squares). Adds another layer of sweetness and vibrant color.
• 1 large Red Onion: Peeled and sliced into ½-inch thick rounds. Grilling tames its sharpness, bringing out a delightful sweetness.
• 8 ounces (225g) Halloumi Cheese: Sliced into ½-inch thick pieces. This firm, briny cheese is perfect for grilling as it holds its shape and develops a fantastic crust.
• 4 large Portobello Mushroom Caps (approx. 400g total): Stems removed, wiped clean. Their meaty texture makes them a hearty addition.
• ¼ cup (60ml) Olive Oil: Extra virgin, for coating the vegetables and cheese.
• 2 tablespoons (30ml) Balsamic Vinegar: Adds a tangy depth to the marinade.
• 2 cloves Garlic: Minced. For a pungent, aromatic kick.
• 1 teaspoon Dried Oregano: Or 1 tablespoon fresh, chopped. Adds a classic Mediterranean flavor.
• ½ teaspoon Dried Thyme: Or ½ tablespoon fresh, chopped. Complements the oregano beautifully.
• Salt, to taste: Fine sea salt or kosher salt.
• Freshly Ground Black Pepper, to taste: For a touch of spice.
• Optional Garnish: Fresh Basil Leaves or Parsley, chopped: For a fresh, herbaceous finish.
• Optional Drizzle: Balsamic Glaze: For an extra touch of sweetness and elegance.

Instructions

1. Prepare the Vegetables: Wash and thoroughly dry all your vegetables. Slice the zucchini, yellow squash, and red onion into substantial ½-inch thick rounds. For the bell peppers, remove the core and seeds, then cut them into large, flat pieces, roughly 2-inch squares, suitable for grilling and stacking. Wipe the portobello mushroom caps clean with a damp paper towel and remove the stems (you can chop and save the stems for another dish).
2. Make the Marinade: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, and dried thyme. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning if necessary.
3. Marinate the Vegetables: Place all the prepared vegetables (zucchini, yellow squash, bell peppers, red onion rounds, and portobello mushroom caps) in a large bowl or a large resealable plastic bag. Pour the marinade over the vegetables and toss gently to ensure every piece is evenly coated. Let the vegetables marinate for at least 20-30 minutes at room temperature, or for a deeper flavor, cover and refrigerate for up to 2 hours. If refrigerating, bring them to room temperature about 20 minutes before grilling.
4. Prepare the Halloumi: While the vegetables are marinating, slice the halloumi cheese into ½-inch thick pieces. Lightly brush both sides of the halloumi slices with a little extra olive oil (or some of the reserved marinade if you prefer, but ensure it hasn’t been overly contaminated by raw vegetable contact if you plan to store leftovers).
5. Preheat the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 375-450°F or 190-230°C). Clean the grill grates thoroughly and lightly oil them with a high smoke point oil (like canola or avocado oil) using a wadded paper towel held with tongs to prevent sticking.
6. Grill the Vegetables: Arrange the marinated vegetables on the preheated grill in a single layer. Avoid overcrowding the grill; cook in batches if necessary. Grill for approximately 4-6 minutes per side, or until they are tender-crisp and have developed beautiful grill marks. The exact time will vary depending on the thickness of your vegetables and the heat of your grill.
   • Zucchini and Yellow Squash: About 3-5 minutes per side.
   • Bell Peppers: About 4-6 minutes per side, until slightly softened and charred.
   • Red Onion: About 4-5 minutes per side, until tender and slightly caramelized.
   • Portobello Mushrooms: About 5-7 minutes per side, until tender and juicy.
     Once cooked, transfer the grilled vegetables to a clean platter or baking sheet.
7. Grill the Halloumi: Place the halloumi slices directly onto the hot grill grates. Grill for 2-3 minutes per side, or until golden brown with distinct grill marks and slightly softened. Halloumi grills quickly, so keep a close eye on it to prevent burning.
8. Assemble the Stacks: Now for the fun part! Create your stacks. Start with a larger, sturdier base like a portobello mushroom cap (gill side up to hold juices) or a large zucchini round. Layer on different grilled vegetables, alternating colors and textures. Strategically place a slice of grilled halloumi in the middle of the stack and perhaps another on top, or cut the halloumi into smaller pieces to distribute throughout. Aim for 3-4 layers of vegetables and 1-2 layers of cheese per stack. You can build them as tall or as modest as you like.
9. Serve Immediately: Once assembled, the Grilled Veggie and Cheese Stacks are best served warm. If desired, drizzle with a balsamic glaze and garnish with fresh basil leaves or chopped parsley for an extra pop of color and flavor.

Nutrition Facts

• Servings: Approximately 4 large stacks
• Calories per serving: Approximately 450-550 kcal (This can vary based on the exact amount of oil absorbed and the size of vegetables and cheese portions.)
• Protein: Approximately 20-25g. Primarily from the halloumi cheese, contributing to satiety and muscle maintenance.
• Fiber: Approximately 8-10g. Excellent source from the variety of vegetables, promoting digestive health and fullness.
• Healthy Fats: Approximately 30-38g. Mostly unsaturated fats from olive oil, beneficial for heart health, along with fats from the cheese.
• Vitamin C: High. Bell peppers, in particular, are rich in Vitamin C, an important antioxidant that supports the immune system.
• Complex Carbohydrates: Provides sustained energy from the vegetables, without causing sharp spikes in blood sugar.

(Nutritional values are estimates and can vary based on specific ingredient choices and portion sizes.)

Preparation Time

• Active Preparation Time: Approximately 25-30 minutes (includes washing, chopping vegetables, and making the marinade).
• Marinating Time: 20 minutes to 2 hours (20 minutes is sufficient, but longer marination enhances flavor).
• Grilling Time: Approximately 20-25 minutes (may need to be done in batches depending on grill size).
• Assembly Time: Approximately 5-10 minutes.
• Total Estimated Time (with 20 min marination): Approximately 1 hour to 1 hour 15 minutes.

How to Serve

These Grilled Veggie and Cheese Stacks are incredibly versatile. Here are some delightful ways to serve them:

• As a Standalone Vegetarian Main Course:
  • Serve one or two stacks per person as a satisfying and complete meal.
  • Pair with a light side salad dressed with a lemon vinaigrette.
  • Accompany with a serving of quinoa, couscous, or a crusty artisan bread to soak up any delicious juices.
• As an Impressive Appetizer:
  • Create smaller, bite-sized stacks using smaller vegetable slices.
  • Arrange them on a platter for guests to enjoy at a party or gathering.
  • Secure with a decorative skewer if making taller mini-stacks.
• As a Hearty Side Dish:
  • Serve alongside grilled chicken, fish (like salmon or cod), or steak for a “surf and turf” or “mixed grill” vibe.
  • Complement a larger vegetarian spread, such as a bean burger or lentil loaf.
• Enhance with Sauces and Drizzles:
  • Balsamic Glaze: A classic choice that adds sweetness and acidity.
  • Pesto: A dollop of fresh basil pesto on top or layered within adds a vibrant, herby kick.
  • Chimichurri: This zesty, garlicky Argentinian sauce pairs wonderfully with grilled flavors.
  • Herbed Yogurt or Tzatziki Sauce: A cooling contrast, especially lovely in warmer months.
• Presentation Matters:
  • Garnish generously with fresh herbs like basil, parsley, or chives just before serving.
  • A sprinkle of toasted pine nuts or sunflower seeds can add a delightful crunch.
  • Serve on a vibrant platter that complements the colors of the vegetables.

Additional Tips

1. Uniform Slicing is Key: Try to slice all your vegetables and the halloumi to a similar thickness (around ½ inch). This ensures even cooking on the grill, preventing some pieces from burning while others remain undercooked.
2. Don’t Overcrowd the Grill: Grilling in batches, if necessary, allows for better heat circulation around each piece. Overcrowding steams the vegetables rather than grilling them, and you’ll miss out on those coveted char marks and smoky flavor.
3. Oil the Grates Well: Even if your vegetables are marinated, lightly oiling the preheated grill grates helps prevent sticking, especially for the halloumi cheese. Use a high smoke point oil.
4. Marinade Wisely: While 20-30 minutes of marinating is good, allowing vegetables like portobellos and peppers to sit longer (up to 2 hours) can intensify their flavor. However, don’t marinate halloumi for too long, as it can become too salty.
5. Experiment with Cheeses: While halloumi is ideal due to its high melting point, you could experiment with thick slices of provolone or even a firm, fresh mozzarella (like buffalo mozzarella, patted very dry) added after the veggies are mostly grilled and stacked, just to melt slightly. Paneer is another excellent grilling cheese option.
6. Veggie Variations: Feel free to swap or add other grill-friendly vegetables based on seasonality or preference. Asparagus spears, thick slices of eggplant, cherry tomatoes on skewers, or even grilled corn on the cob (kernels removed and sprinkled on top) can be fantastic additions.
7. Embrace Fresh Herbs: While dried herbs are great in the marinade, finishing the stacks with a generous sprinkle of fresh herbs like basil, chives, parsley, or mint just before serving elevates the dish with fresh aroma and flavor.
8. Make-Ahead Components: You can slice the vegetables a day in advance and store them in an airtight container in the refrigerator. The marinade can also be made ahead. You can even grill the vegetables a few hours ahead, let them cool, and then assemble and briefly reheat the stacks in a warm oven (around 300°F/150°C) or quickly on the grill before serving, adding the freshly grilled cheese at the last minute.

FAQ Section

Q1: Can I make these Grilled Veggie and Cheese Stacks vegan?
A1: Absolutely! To make this recipe vegan, simply omit the halloumi cheese. The grilled vegetables are delicious on their own. Alternatively, you can use a firm, grillable vegan cheese alternative. Look for plant-based cheeses specifically designed for melting or grilling. You could also add grilled tofu or tempeh slices for extra protein.

Q2: What if I don’t have an outdoor grill? Can I still make this recipe?
A2: Yes, you can. A cast-iron grill pan on the stovetop is an excellent alternative and will still give you nice char marks. You can also roast the vegetables in a hot oven (around 400-425°F or 200-220°C) on a baking sheet until tender and slightly caramelized, though you’ll miss the distinct smoky grill flavor. The halloumi can be pan-seared in a skillet.

Q3: What are the best vegetables to use for these stacks?
A3: The recipe suggests zucchini, yellow squash, bell peppers, red onion, and portobello mushrooms, which all grill exceptionally well. Eggplant, asparagus, thick-cut tomatoes (grill briefly), and even sweet potato (par-boiled first) are also great choices. Pick firm vegetables that can hold their shape when sliced and grilled.

Q4: How do I store and reheat leftovers?
A4: Store leftover assembled stacks or individual grilled components in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm them in a preheated oven at 300°F (150°C) for 10-15 minutes, or quickly on a grill pan or microwave (though the microwave may make them softer). The halloumi is best freshly grilled but can be reheated.

Q5: Can I prepare the vegetables in advance?
A5: Yes, you can slice the vegetables and prepare the marinade a day ahead. Store the sliced vegetables in an airtight container in the fridge, and the marinade separately. Combine them to marinate about 30 minutes to 2 hours before you plan to grill.

Q6: Is this recipe gluten-free?
A6: Yes, this recipe is naturally gluten-free as it primarily consists of vegetables, cheese, oil, and seasonings. Always double-check the labels of any pre-made ingredients like balsamic vinegar or glazes if you have a severe gluten intolerance, but generally, it’s a safe choice.

Q7: What kind of wine pairs well with Grilled Veggie and Cheese Stacks?
A7: A crisp Sauvignon Blanc is a fantastic pairing, as its acidity cuts through the richness of the cheese and complements the grilled vegetables. A dry Rosé, a light-bodied Pinot Grigio, or even an unoaked Chardonnay would also work beautifully. For red wine lovers, a light-bodied Pinot Noir could be enjoyable.

Q8: How can I prevent my vegetables or cheese from falling through the grill grates?
A8: Cut your vegetables into larger pieces (like the ½-inch rounds or large flat pieces suggested). If you’re using smaller items like cherry tomatoes or asparagus, use a grill basket or thread them onto skewers. For the halloumi, ensure it’s sliced thick enough (½ inch) so it doesn’t break apart or slip through. Also, ensure your grill grates are not too widely spaced.

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